Carpaccio De Bœuf Recipe

Name: La Petite Maison (LPM) Dohas Carpaccio De Bœuf Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.6 kg beef top sirloin (very cold, partially frozen); 1.5 tsp fine sea salt; 1 tsp freshly ground black pepper; 3 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 4 pcs cornichons (small French pickles), finely minced; 1 tbs capers, rinsed and roughly chopped; 0.5 pcs shallot, very finely minced; 0.5 tsp Dijon mustard; 1 tsp white wine vinegar; 2 tbs extra-virgin olive oil (for dressing); 1 tbs flat-leaf parsley, finely chopped; 30 g microgreens or arugula (optional); 30 g Parmesan, shaved; 0.5 tsp coarse sea salt or flaky salt

Inspired by La Petite Maison (LPM) Doha

Time35m

Serves4

Cured Sirloin with Pickle Dressing

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Ingredients

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Beef Carpaccio

1 1/3 lb (0.6 kg) beef top sirloin (very cold, partially frozen)

1 1/2 tsp fine sea salt

1 tsp freshly ground black pepper

3 tbs extra-virgin olive oil

1 tbs fresh lemon juice

Pickle Dressing & Garnish

4 pcs cornichons (small French pickles), finely minced

1 tbs capers, rinsed and roughly chopped

1/2 pcs shallot, very finely minced

1/2 tsp Dijon mustard

1 tsp white wine vinegar

2 tbs extra-virgin olive oil (for dressing)

1 tbs flat-leaf parsley, finely chopped

1.06 oz (30 g) microgreens or arugula (optional)

1.06 oz (30 g) Parmesan, shaved

1/2 tsp coarse sea salt or flaky salt

Method

Beef Carpaccio

Prepare and slice the beef

Place the sirloin in the freezer for 20–30 minutes until very firm but not rock solid (this makes thin slicing easier). Using a sharp knife, trim any silver skin. Slice the beef as thinly as possible (1–2 mm). If desired, sandwich the beef between two sheets of plastic wrap and gently pound with a meat mallet to even thinner slices.

Arrange slices

Lay individual slices in a single overlapping layer on a chilled platter or on four chilled plates, covering the surface so each diner receives an even portion.

Season beef

Lightly brush or drizzle the arranged beef with 2 tablespoons of extra-virgin olive oil and the lemon juice. Sprinkle the fine sea salt and freshly ground black pepper evenly over the slices (use less salt at first; you can add flaky salt later to finish).

Pickle Dressing & Garnish

Make the pickle dressing

In a small bowl combine the finely minced cornichons, chopped capers, minced shallot, Dijon mustard and white wine vinegar. Whisk while slowly streaming in 2 tablespoons extra-virgin olive oil until emulsified. Taste and adjust acidity or salt if needed. Stir in the chopped parsley.

Dress the beef

Spoon small dollops of the pickle dressing evenly over the beef slices (about 1 teaspoon per portion, or to taste), leaving some areas of plain beef for contrast. Alternatively, lightly drizzle rather than dollop if you prefer more subtle distribution.

Finish and garnish

Scatter microgreens or a small handful of arugula over the carpaccio if using. Use a vegetable peeler to shave Parmesan over the top. Finish with a light drizzle (about 1 tablespoon total) of extra-virgin olive oil and a pinch of coarse/flaky sea salt distributed across the plates to enhance texture and flavor.

Serve

Serve immediately while beef is chilled. Provide fresh cracked pepper at table. Leftovers should be covered and refrigerated and consumed within 24 hours; note that texture and flavor are best freshly served.